Baja-Style Salmon Tacos

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  • Duration
  • Cook Time
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  • 4 ServingsServings


  • 12 oz salmon fillet, cut into 4 portions (3 oz each)
  • 4 (8-inch) whole-wheat tortillas
  • For taco filling:
  • 1 C green cabbage (about ¼ head), rinsed and shredded
  • 1 tsp lime juice
  • 1 tsp Honey
  • ½ C red onion, thinly sliced (or substitute white onion)
  • 1
  • 1 tsp fresh cilantro, minced (or substitute ½ tsp ground coriander)
  • For marinade:
  • 1/2 Tbsp corn oil or other vegetable oil
  • 1 Tbsp lime juice
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt



1 Preheat grill or oven broiler (with the rack 3 inches from heat source) on high temperature.
2 Prepare taco filling by combining all ingredients. Let stand for 10–15 minutes to blend the flavors.
3 To prepare the marinade, combine the oil, lime juice, chili powder, cumin, coriander, and salt in a bowl.
4 Place salmon fillets in a flat dish with sides. Pour marinade evenly over fillets.
5 Place salmon fillets on grill or broiler. Cook for 3–4 minutes on each side, until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F). Remove from the heat and set aside for 2–3 minutes. Cut into strips.
6 To make each taco, fill one tortilla with ¾ cup filling and one salmon fillet.

Source: NHLBI